Fresh Lime

Ray bought me a pie book! I think I'm going to try to make every recipe in it, starting with a custard pie.

First, dress up!

I used vanilla wafers for the crumb crust. I should probably invest in a food processor. Potato mashers don't work very well...

I mixed the crumbs with sugar, salt and melted butter until everything was moistened.

1 1/2 cups crumbs

2 T sugar

pinch of salt

1/2 cup unsalted butter

Then I used my fingers to press the mixture into the pie pan. There were a few crumb pieces that were a little too big, but it should be fine.

Bake at 325ºF for about 10 minutes. Set aside to cool.

Custard! I mixed everything together in a saucepan and whisked over medium heat for about 10 minutes.

5 egg yolks
2 t. cornstarch
2/3 cup fresh lime juice (I used 5 limes)
1/4 t. salt
1 T lime zest
1 1/4 cups sugar

I should probably also invest in a juice squeezer... and a zester.












I removed the custard from the heat, added the butter and continued to whisk for about another minute. I let it cool for about 20 minutes and then poured it into the crust.

1 T unsalted butter

Now for the meringue, something I've never done before. Ahhhhhhhh!!!

I have another kitchen need: glass bowls. I needed to warm the egg whites to dissolve the sugar by setting it in a bowl over a pan of simmering water. Instead, I used a pan in a pan. After mixing for about a minute, the sugar was completely dissolved and the mixture was just slightly warm.

2/3 cup egg whites (about 5 eggs)

1/2 cup sugar

I removed the pan from the heat and added cream of tarter and salt. Oh, guess what else I need a HAND MIXER!

I used my milk shake mixer until I thought it was going to melt, then I tried the blender...

Ray was determined to make the meringue work with a whisk. He beat the mixture forever and got it really close, but I needed a mixer.

 My friend Amanda saved the day! It's working!

I beat the meringue on high for a few minutes until it was stiff and forming peaks when I lifted the mixer. I then beat in the vanilla.

1/2 t. vanilla extract

I did it! I smoothed the meringue over the pie and used the back of the spoon to make peaks.

It was really beautiful. I cried a little.

I browned the tips of the meringue in the oven under the broiler for a couple minutes (about 4 inches from the heat). Cool and serve!







I personally didn't really like this pie. Ray, Jake and  Patrick seemed to love it. I guess I don't like meringue. Next time I'm making a fruit pie!